Plant-Based Protein Enchiladas Rojas

🥘 Ingredients

• Mexican cheese blend
  ½ cup
• Southwest Spice Blend
  1 tbsp
• Tex-Mex paste
  1 unit
• black pepper
• flour tortilla
  4 unit
• ground plant-based protein
  8 oz
• lime
  1 unit
• olive oil
  4 tsp
• salt
• scallions
  2 unit
• sour cream
  2 tbsp
• tomato paste
  1 unit

🍳 Cookware

• large pan
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Quarter lime .

   scallions: 2 unit, lime: 1 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add ground plant-based protein and half the Southwest Spice Blend (you'll use the rest later). Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, ⏱️ 4 minutes (3-4 minutes). Break up protein into pieces and continue cooking until browned all over and warmed through, ⏱️ 4 minutes (3-4 minutes). Stir in scallion whites and half the Tex-Mex paste (you'll use the rest later); cook until scallions are softened and mixture is combined, ⏱️ 2 minutes (1-2 minutes more). Season with salt and black pepper . Turn off heat. Transfer filling to a plate. Wipe out pan.

   olive oil: 4 tsp, ground plant-based protein: 8 oz, Southwest Spice Blend: 1 tbsp, Tex-Mex paste: 1 unit, salt, black pepper
3. 

   3

   Place a small amount of filling on one half of each flour tortilla . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used for filling. TIP: If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish, or a 9-by-13-inch dish for 4 servings.

   flour tortilla: 4 unit
4. 

   4

   In a medium bowl or liquid measuring cup, combine ½ cup water (¾ cup for 4 servings), tomato paste , and remaining Tex-Mex paste and Southwest Spice Blend ; stir until smooth. Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend . Bake on top rack until sauce is bubbly and cheese has melted, ⏱️ 5 minutes (3-5 minutes).

   tomato paste: 1 unit, Tex-Mex paste, Southwest Spice Blend, Mexican cheese blend: ½ cup
5. 

   5

   While enchiladas bake, in a small bowl , combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp
6. 

   6

   Divide enchiladas between plates; top with lime crema and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.